The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

challah

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jansin62's picture

Honey for sugar in Hamelman's Challah

July 18, 2008 - 6:26am -- jansin62
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Hi all,

I'm a long-time lurker, long-time bread baker.  I live in Ottawa Canada and really enjoy reading/devouring all the posts.  I guess you could say I am passionate/obsessed with bread and bake frequently, at least 2-3 times a week.  Mostly straight doughs, but do indulge in the occasional sourdough - only problem is my family doesn't like sourdough so I end up eating it all (not a good thing for the waist).

auntysharm's picture

In search of (my idea of) the perfect crumb (Enriched Breads)

May 24, 2008 - 9:59am -- auntysharm

Hello to one and all, and thank you for your truly informative, helpful, encouraging and inspirational website.

I am a competent baker who learned to bake many years ago and just never have enough time to practice enough. At the moment I have a short interlude of R&R in which to immerse myself in TFL and try and rectify an ongoing issue that has been plaguing me for what seems like FOREVER.

slothbear's picture
slothbear

  my standard challah for company.  1/3 King Arthur white whole wheat, 1/4 c dark flax seed meal.

Since my husband is out of town, I fished for a Shabbos invitation at a close friend's house. He was going to be out all day, so I volunteered to bake the challah. I haven't made one for them before, and I always do a six-strand loaf for my debut. It has about 1/3 King Arthur white whole wheat, and 1/4 c dark flax seed meal.

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